ABSTRACT: Vegetable waste in
the traditional market can be used as feed.
Nevertheless, the shortcomings from vegetable waste is have a high level
of water content. Vegetables waste can
be processed to be silage with addition accelerators that is rice brain,
cassava flour, molasses. The purpose of this study was to compare the effect of
several sources of carbohydrate of the physical quality of silage and silage
palatability level vegetable waste, knowing the source of carbohydrate that
have the best effect on the physical quality and level of palatability of
silage vegetable waste. This research is completely randomized design (CRD)
with 4 treatment additional source of carbohydrates (rice bran, cassava flour,
molasses and silage without the addition of accelerator) and 3 repetitions.
Data was analyzed by Analysis of Varians and continued with Least Significant
Difference Test (LSD) 0,01 or 0,05. The results showed the addition of various
sources of carbohydrate significantly (P <0.05) on the texture and highly
significant (P <0.01) on the color and flavour of vegetable waste silage.
Treatment with the addition of cassava flour is the best treatment that affects
texture and color silage, Whereas treatment with the addition of molasses is
the best treatment that affects the flavour and palatability of silage.